Fried potatoes with lard and onions. Fried potatoes with lard

landscaping 20.01.2024

landscaping

Potatoes fried in lard are a simple and healthy dish that allowed our ancestors, who did not know pickles, to remain productive throughout the day.

The lard can be fried in advance, but to prevent the potato slices from burning, they should be placed in a well-heated frying pan, salted. The strong golden brown crust that forms will later hold the shape of the potato pieces steamed under the lid so that the dish does not turn into porridge. Large onion rings give the dish an indescribable aroma and highlight the taste of pork lard.

The final touch will be the introduction of chopped garlic and spices.

Ingredients

potatoes 5-6 pcs.
lard 150 g
vegetable oil 3-4 tbsp. l.
onion 1 pc.
garlic 2-3 cloves
salt to taste
ground black pepper 2-3 pinches
greens for decoration

Preparation

1. To prepare fried potatoes according to this recipe, fresh or salted lard is suitable. When using a salted product, it is advisable to rinse it well to remove excess salt and dab it with napkins to remove excess moisture. Cut into small plastics of medium thickness. Take a frying pan, add oil and heat well. Place chopped lard in a hot frying pan. Turn the heat to low and fry the pieces until golden brown, 5-8 minutes. During this time, the fat will melt, on which the potatoes will be fried. When the pieces of lard are browned, remove them from the pan onto a napkin.

2. Meanwhile, peel the potatoes, rinse and dry. Cut into cubes. Add to the pan with the melted hot fat. Set over high heat and fry for 8-10 minutes, stirring occasionally, until golden brown. Make sure the potato wedges are browned on all sides.

3. When all the pieces are browned, you can move on to the next steps.

4. Peel a large onion. Cut into thin half rings. Add to potatoes. Without reducing the heat, continue to fry for 3-5 minutes, stirring from time to time to soften the onion. Then turn the heat to low and fry for 5-8 minutes with the lid on.

With lard it is a very high-calorie and filling dish; almost all people love it. It should also be noted that there is nothing complicated in preparing such a simple Ukrainian lunch. Anyone can make it at home.

recipe

The dish in question is very popular not only in our country, but also in all CIS countries. This lunch is of Ukrainian origin, and also has completely different cooking recipes.

So what products do we need to make such a tasty and satisfying dish as fried potatoes with lard? To do this you need to stock up:

medium-sized potato tubers - 5 pcs.;
fine table salt - about 1/2 tbsp. l.;
salted lard - approximately 80 g.

Preparation of components (lard and potatoes)

Fried potatoes with lard are quite simple to prepare. But before you begin heat treatment of the above ingredients, they should be processed one by one. First you need to peel the potato tubers. You can shred them in different ways. Some people cut the tubers into slices, others into strips.

As for salted lard, excess salt is removed from it and washed. Next, a piece of pork fat is dried with paper towels and chopped into medium pieces.

Cooking process on the stove

Fried potatoes with lard will taste better if you cook them in a deep cast-iron frying pan. To do this, place the dishes on high heat, and then lay out pieces of pork fat.

The lard should be melted until it turns into crispy cracklings. As soon as all the fat comes out and covers the bottom of the pan, remove the greaves into a separate plate. At the same time, put all the potatoes into a hot bowl with melted lard. Without disturbing, it is immediately covered with a lid. In this form, vegetables are fried over high heat for about 4 minutes. After this, they are stirred and continued to cook for another 5 minutes.

After time, the potatoes are salted to their taste. After mixing the product, fry it for about another 10 minutes, but over low heat.

As soon as the potatoes become soft, the previously prepared cracklings are added to them. After mixing the ingredients again, remove them from the stove and open the lid (so that the vegetables do not steam up).

Serve to the dinner table

Fried potatoes with lard in a frying pan is a high-calorie and not very healthy dish. Therefore, using it too often is not recommended. Having prepared lunch for your family, place it hot on a plate and sprinkle fresh chopped herbs on top. Fried potatoes are served at the table along with bread and homemade marinades.

Step-by-step recipe for fried potatoes with lard and onions

All cooking options for the lunch in question are very similar to each other. However, every cook prefers to use a certain recipe.

The easiest way to create a delicious homemade dish was presented above. If you want a more flavorful lunch, we recommend using the recipe presented. To implement it you need to purchase:

medium-sized potato tubers - 5 pcs.;
fine table salt - about 1/2 large spoon;
salted lard - approximately 80 g;
onions - 2 large heads;
green onions, fresh dill - in a middle bunch;
Sunflower oil - at your discretion.

Product processing (preliminary)

Fried potatoes with lard prepared according to this recipe are more filling, aromatic and tasty. Before making such a lunch, the vegetable tubers are peeled, chopped into slices, then laid out on a clean terry towel and dried thoroughly. Next, prepare the onions. It is cut into half rings. As for the greens, they are finely chopped with a knife. The lard for this dish is lightly smoked. It is cleaned of excess seasonings and chopped into cubes.

The process of frying a high-calorie dinner on the stove

You can see a photo of fried potatoes with lard in this article. To prepare such a dish, a cast-iron frying pan is heated on the stove. Then add sunflower oil (about 5 large spoons) to it. After this, all the pre-processed potatoes are poured into the bowl. Without stirring the vegetables, cover them tightly with a lid and cook over high heat for about three minutes.

After a while, smoked lard is added to the potatoes. After mixing the products, cover them again with a lid and fry at high temperature for about 5 minutes. During this time, the ingredients should brown slightly. As soon as you feel that the potatoes are becoming soft, you should add onion half rings to them. Without disturbing the ingredients, continue to fry them over low heat for about 2 minutes. Next, the products are salted and peppered to taste. At the same moment they are stirred with a wooden spatula.

After the potatoes become completely soft, add finely chopped green onions, as well as fresh dill. In this form, the dish is kept on low heat for about two minutes, after which it is removed from the stove and the lid is opened. After mixing the vegetables with lard and herbs using a spatula, they are served to the dinner table.

How to use?

Greens and lard should be served only hot. To do this, the finished dish is distributed among plates. If necessary, it can be additionally flavored with aromatic spices, and also add a small amount of fresh sour cream.

It is advisable to eat a ready-made lunch together with a piece of bread and marinades such as salted tomatoes, cucumbers or sauerkraut. Bon appetit!

Let's sum it up

Many nutritionists prohibit eating such dishes, especially with lard. But sometimes you really want to treat yourself to a tasty and not very healthy lunch. In this case, we suggest doing it as described above.

It should be especially noted that other ingredients besides lard can be added to fried potatoes. Among them, products such as sausages, ham, sausages, etc. are especially popular. It all depends on the imagination of the cook.

Baked potatoes are a great alternative to fried ones. Well, if you bake it in the oven with lard or bacon, it’s a fairy tale.

The recipe for baked potatoes with lard is very simple, you only need three ingredients, but the taste and aroma of this dish will not leave anyone indifferent.

The weight of the finished dish will be approximately 1,300 kg.

The dish is designed for 4-5 people

Total cooking time: 1 hour

Preparation time: 15 minutes

Cooking time: 45 minutes.

To prepare baked potatoes with lard in the oven we will need:

Potatoes 10-12 pcs., medium or large tubers,
lard 150-200 gr.,
salt 1-2 pinches,
vegetable oil for greasing the pan 5-10 gr.

How to bake potatoes with lard in the oven.

Turn on the oven. Set the temperature to 200-220 degrees.

While the oven is heating, prepare the potatoes and lard.

We clean and wash the potatoes thoroughly and leave them in water.

Cut cold lard from the refrigerator into thin bars, slightly smaller than a potato cut.

The lard should be “firm but soft.” (see photo)

How to choose and salt lard is a whole science.

Cut the washed potato tubers lengthwise into two halves.

Then add 1-2 pinches of salt to the potatoes.

Mix potatoes and salt well.

Grease a baking tray with vegetable oil.

Place the salted potato halves on a baking sheet.

Place a piece of lard on each potato half.

The oven has warmed up.

Place the baking sheet with the potatoes in the oven to bake.

Bake for about 40-50 minutes at a temperature of 200-220 degrees.

Determine readiness with a toothpick. If the toothpick goes into the potato like it goes into butter, then everything is fine – it’s ready.

We place the baked potatoes with lard on a dish; there is no need to pour melted fat from the baking sheet over it - it will spoil it, just pieces of melted lard are enough.

We serve mayonnaise sauce or tartar sauce, but baked potatoes with lard in the oven are a chic dish in themselves.

Just lick your fingers. Potatoes soaked in aromatic lard like butter... just melts in your mouth!!

As you can see, it’s not difficult to prepare potatoes baked in the oven with lard, everything is simple, no frills and very tasty!

An excellent side dish for any meat or fish dish, salad or sour or pickled vegetables.

It is better to cook potatoes baked in the oven with lard in such a way that you can eat them right away while they are warm. When it cools down or the next day, it doesn’t taste at all, like plasticine.

About one person eats 4-5 halves of large baked potatoes at a time.

Bon appetit!!!

Hearty and flavorful fried potatoes with lard are prepared very quickly and easily. This amazingly tasty dish goes well with fresh, pickled and salted vegetables. It is also served with meat, fish, mushrooms in any form.

Description of preparation

Such a simple dish as fried potatoes with lard does not always turn out appetizing and tasty. Instead of solid, golden slices that are crispy on the outside and tender on the inside, they often end up in a crumbly mess in the pan. Either the potatoes turn out too dry, or they burn or drown in excess fat.

To achieve good results in preparing this simple dish, you need to know how to properly fry potatoes in lard.

There should be enough fat in the pan - 1.5-2 cm above the bottom. If there is a deficiency, the dish will turn out dry, and if there is an excess, it will be tasteless.
Before laying out the vegetable slices, you need to thoroughly heat the pan. To check if the fat is ready for frying, place one slice in the pan. If you hear a hiss and bubbles form around the slice, it means it’s time to pour out the potatoes.
Proper cutting of the tubers will ensure their uniform and quick frying. Cut the potatoes into thin slices, strips or bars. First, the tuber is cut into plates 1 cm thick, then the plates are crushed into strips of the same thickness.
From placing the vegetable slices in the pan until the first stirring, wait 5 minutes. Thanks to this, a protection in the form of a golden brown crust is formed on the slices, which preserves their structure.
Salt is poured into the potatoes 5-7 minutes before turning off the gas. If you add salt right away, the vegetable will release juice and the slices will stick together during frying or turn out crumbly.
To keep the slices intact, do not cover the potatoes with a lid while frying. The bottom layer is already steamed well, and periodically stirring the layers allows the slices to steam and fry evenly.

You need to fry the potatoes in lard for 25-30 minutes. 1 kg of vegetables yields 5-6 servings. The calorie content of the dish is 650 kcal per 100 g.

Potatoes with lard are not fried in large quantities or in advance. It is prepared immediately before use and in such a volume that nothing is left after eating.

Ingredients

To fry potatoes with lard in a frying pan, you will need the following products:

1 kg of potatoes;
200 g lard;
salt and pepper to taste;
seasonings and spices to taste;
1 onion (optional ingredient).

The lard for potatoes is fresh or salted - your choice, depending on the preferences of the housewife. If the lard is salty, then less salt will be needed at the end of frying. The dish will be especially tasty if you choose lard with meat streaks for it.

It is not necessary to fry potatoes with lard, including onions among the ingredients. Onions are used for an amateur - they add new shades of taste to the dish. Some housewives, before pouring vegetable slices into a frying pan, mix them with flour in the amount of 2 tablespoons. In their opinion, in this case the crust turns out even browner.

How to cook potatoes with lard in a frying pan

The process of frying potatoes with lard consists of several stages:

Cut the lard into arbitrary pieces: the size does not matter, the main thing is that all the pieces are the same in length and thickness. There is no need to trim the skin.
Wash the peeled tubers in cold water and dry with paper towels.
Chop the potatoes into equal strips, place on a towel and dry.
Place slices of lard onto a hot frying pan. Reduce the gas level to a minimum and hold the lard until the fat is rendered for 7-10 minutes, stirring it occasionally with a spatula. You should not render fat over high heat - it will burn quickly, and because of this the taste of the potatoes will become unpleasant.
When the required amount of fat has been rendered, the gas increases to ensure that the fat is thoroughly heated.
After this, the potatoes are laid out and distributed over the bottom in an even layer. Gas is reduced to medium level.
The vegetable slices are mixed no more often than every 3-5 minutes. This is done with a wide spatula: the layer of straw is lifted and turned over to the other side so that the raw (or light) part of the vegetables appears in the hot fat.
After 15-17 minutes of cooking, the dish is stirred every 1-2 minutes. If the ingredients include onions, finely chop them and place them in the pan at this stage.
When the potatoes are ready to taste, add salt, pepper, spices and mix. After 5 minutes the gas is turned off.

Fried potatoes with lard are served immediately after cooking, because after cooling the taste of the dish deteriorates. Leaving the slices in the pan will quickly absorb excess fat, making them soft.

Do you also like baked potatoes with lard in foil? In the oven it turns out almost the same as on the fire, with a golden brown crust and a smoky aroma. You can prepare it even for a whole year, at home, without waiting for the picnic season.

This recipe never fails! After cooking in foil, potatoes with lard in the oven become very juicy, soft and crumbly. It is completely saturated with the seductive aroma of bacon and spices. An excellent option for a hearty lunch or a quick dinner.

Ingredients

potatoes 8 pcs.
salted lard in spices 200-250 g
vegetable oil 4 tsp.

How to cook potatoes with lard in foil in the oven

For baking, I select oblong-shaped potatoes, so that it is more convenient to cut them into an “accordion” and stuff them with pieces of lard. It is advisable that the tubers are approximately the same size, then they will cook at the same time. I rinse them thoroughly under running water, thoroughly, with a brush.
To ensure that the potatoes are completely baked in the oven and not left raw inside, I first boil them for a few minutes “in their jackets”. To do this, pour cold water, bring to a boil and boil for exactly 5 minutes. Then I drain the boiling water and dry it on a towel. At this stage, you can remove the skin or leave it - I like the latter option, when the potatoes are baked in the skin and retain more vitamins.
I thinly cut the lard into long and oblong slices. Any lard is suitable for this dish - from the cheek to the undercut with layers of meat, with or without skin. I usually salt and marinate lard in spices in advance (see the recipe “Dry salting of lard with garlic”). If you have a fresh piece, just from the market, but already want baked potatoes, then quickly salt it as follows: for 200 grams of lard, take 1 tsp. salt and 2 pinches each of black pepper, ground sweet paprika, cumin and rosemary, stir and grate on all sides. Leave for 10 minutes, then cut into thin slices and add a little more salt to taste.
In each tuber I make cuts at a distance of about 1 cm, but not all the way. You should get a kind of accordion potato, cut into circles and with the base intact.
I place thin slices of lard into the resulting slits.
I cut the foil into rectangles about 15 cm wide to make it easier to wrap each portion separately. I put stuffed potatoes on top and pour a small amount of vegetable oil - about 0.5 teaspoon each.
I wrap it tightly in foil and place it on a baking sheet. I put the potatoes in the oven, preheated to 190-200 degrees, and bake for 15 minutes. Then I turn it over to the other side (careful, it’s very hot!) and bake for another 15 minutes at the same temperature.

Potatoes with lard in foil turn out very tasty. During the baking process, the fat is partially rendered and gives the dish a pleasant juiciness and the aroma of spices is revealed. All that remains is to sprinkle with finely chopped herbs and you can serve the dish. You can complement it with a salad of fresh vegetables or sauerkraut. Delicious!